Zucchini Cheddar Waffles Recipes

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.
• Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Stir milk, zucchini, eggs, and butter in a bowl until evenly blended. Combine flour, oats, baking powder, brown sugar, salt, and cinnamon in another bowl; gradually stir flour mixture into zucchini mixture.
• Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes.

Steps:

• Pour the olive oil into a small heavy skillet and warm over very low heat.
• Add in the shallot and garlic; stir to coat with oil.
• Heat for 1 minute, just until you can smell the warming ingredients.
• Remove the pan from stove and cool briefly.
• Meanwhile, whisk together the buttermilk and eggs in a bowl.
• Add the contents of the skillet to the buttermilk mixture and whisk vigorously to combine; reserve.
• Preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat oven to 200°.
• In a big bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and nutmeg.
• Grate the zucchini and cheddar into the bowl; mix with a rubber spatula (or your hands) to distribute evenly.
• Pour the liquid ingredients over the dry ingredients and stir with the spatula until just combined.
• Lightly butter or spray the grids of your iron, if needed.
• Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 3/4 cup of batter (or slightly more than your iron's manufacturer recommends) onto the hot grids.
• Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids.
• Close the lid and bake until browned and crisp; serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
• Top w/ yogurt or sour cream; serve with side salad for a nice lunch.

Steps:

• Preheat oven to 400 deg.
• Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal.
• Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball.
• Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly.
• Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.